@Max: ". . . a card-carrying member of the non-bagle-eating fraternity."
My Beagles and I are happy that this was only an apparent transposition of the 'e' and 'l' and not an omission of an 'e' before the 'a.' So, I am sure, is MeasurementBlues, since I believe that like bacon, dogs are not on the Kosher Menu.
My Beagles love Bagels, and just about any other food; they are eating machines second only to the shark.
@stargzer: "Cutting it in half allows one to eat half now and half later.."
You can do the same if it's sliced, of course. As my wife rarely eats carbs at all (so I am the sole bagel-consumer in our house), I buy my baker's dozen every so often, take them home and slice them ALMOST all the way through, and freeze them in zip-lock bags (6 in one, 7 in the other; my preferred bakery provides really nice heavy-duty ones). 95% of the time, I take out HALF, nuke for a few seconds to thaw, and either use it as the base for an open-face grilled cheese sandwich, topped with either a nice tomato slice or roasted red pepper that I make in the toaster oven; or, when I am feeling very traditional, I toast it, add a schmear of cream cheese, top that with a slice of Vidalia onion (in season), then a double layer of lox, and top it all with again either tomato or roasted red pepper. I had the latter version this morning in fact!
@MeasurmentBlues: @Antedeluvian is correct, by "slicing" I meant that you slice the bagel into, well slices. Each half must continat a cimplete hole. If you "cut a bagel in half" you end up with two half circles. That is a descration of the sacred bagel and, well, there ought to be a law.
No matter how you slice it, it still comes out carbohydrates! ;-)
Cutting it in half allows one to eat half now and half later; half is my breakfast and half is my lunch.
For a moment I thought of the joke about the guy who was caught in the pickle slicer at work, but we need to keep this clean and not go there ...
> I've heard Paleontologists don't taste very good anyway
It depends on how you season them and cook them. The younger ones you can roast on a spit after gutting and cleaning, but the older ones should be stewed to tenderize the older, stringier meat. Season as you would any other wild game and serve with the barbecue sauce of your choice.